Hand Rolled Yellowtail Sushi

Difficulty:
1/5

Yields: 15 to 20 small hand-rolls

Hand rolls (temaki) don’t require sushi mats or years of practice. They’re fun and easy to make at home, a perfect first course to any fancy dinner party as well as a great way to introduce sushi to kids. For the rice, make sure you use Japanese sushi rice; no other rice will do. There may be a few items you’ll have to go to the Japanese grocery store for beforehand.

 

Ingredients

Sushi rice

2 cups (500 mL) Japanese sushi rice (uncooked)

2 1/2 cups (625 mL) cold water, to cook the rice

1 piece of kombu (dried kelp), 2 by 2 inches (5 x 5 cm), wiped with a damp cloth

1/4 cup (60 mL) rice vinegar

2 tablespoons (30 mL) granulated sugar

1 teaspoon (5 mL) kosher salt

 

Hand-rolled sushi

About 2 pounds (900 g) assorted sushi-grade fish (such as yellowtail, tuna, salmon, and shrimp), cut for sashimi (1/4-inch/6 mm slices)

3 tablespoons (45 mL) finely chopped green onions or chives

2 tablespoons (30 mL) pickled ginger (gari), or more to taste

2 tablespoons (30 mL) wasabi paste

About 20 sheets nori (dried seaweed), cut into quarters

Soy sauce, for serving

Small handful of daikon sprouts, for serving (optional)

 

Directions

Sushi Rice

Place the rice in a bowl. Working in the sink, add cold water to the rice, and stir in a circular motion using your hands, in only one direction so as not to break or damage the rice. Empty the bowl of most of the water, and repeat the rinsing and emptying until the water runs clear.

Strain the rice and transfer to a heavy-bottomed medium saucepan that has a tight-fitting lid. Add the cold water and kelp to the pan. Bring to a boil, then remove the kelp (discard). Reduce the heat to low, cover tightly, and cook until the water is absorbed and the rice is just tender, about 10 minutes.

While the rice cooks, in a small bowl combine the vinegar, sugar, and salt, and stir to dissolve.

Remove the pot of rice from the heat. Transfer the rice to a large baking sheet. With one hand, turn the rice gently using a wooden spoon, and with the other, sprinkle on the vinegar mixture as well as fan the rice to help it cool. Use very soon after making.

 

Hand Rolled Sushi

Set a dinner plate, chopsticks, and a small saucer for each person who will be sitting at the table, and pour a little soy sauce into the saucer.

Arrange the slices of sashimi on a cold serving platter. Mound the green onions (or chives) and pickled ginger in a spot near the edge of the platter, and dab some wasabi in a free corner. Put the shiso leaves and nori separately on small plates. Put the sushi rice in a medium-size serving bowl. Bring everything to the table.

To make your own hand roll, lay a piece of nori, shiny side down, across your palm, and spread some rice on the nori, making sure not to overstuff. Using chopsticks, pick up a couple pieces of sashimi and drape them over the rice. Scrape some wasabi on the rice, and sprinkle with green onions (or chives) and/or daikon sprouts.

Roll into a cone shape, dip into the soy sauce, and enjoy! Refresh your palate between bites with the pickled ginger.